Chicken and Rice Stuffed Capsicum


Chicken and Rice Stuffed Capsicum

Prep: 45 minutes  |  Cooking: 1 hour  |  Serves: 4

Stuff to make them:

  • 1 medium onion finely chopped
  • 2 garlic cloves finely chopped
  • 1 cup uncooked white rice
  • ½ cup pine nuts
  • 1 carrot coarsely grated
  • 4 large green capsicums
  • 500g chicken mince
  • 3 TBS tomato paste
  • 1 TBS olive oil
  • 3 cups of water
  • Grated parmesan cheese
  • Salt and pepper to taste

To make:


stuffed caps6 Cook rice however you choose; boiling, absorption, microwave

Toast off pine nuts in dry pan and set aside

Add olive oil and onion to pan and cook until soft 

Add garlic and cook until fragrant

Combine chicken mince with onion and garlic and cook over medium-high heat while breaking up mince until chicken is pale and cooked through (about 10 minutes)   


stuffed caps7Season with salt and pepper if desired

stuffed caps3Add grated carrot and two TBS tomato paste mixed into 1 cup of water – cook for 5 minutes and then remove pan from heat

Add pine nuts and rice to pan and mix well





stuffed caps2Cut tops off of capsicums and clean out seeds and white flesh.  Reserve tops to put back on.

Divide stuffing mixture evenly amongst capsicums and top each with some grated parmesan. 

Put tops back on and fit into baking pan so that capsicums are tightly packed to prevent them from falling over.

Mix remaining TBS of tomato paste with 2 cups of water and fill pan so that peppers are sitting in 2 cm of liquid.


stuffed caps1Cover pan tightly with aluminium foil and cook at 200C for 50 minutes.  Remove foil and cook for another 10 minutes.

Serve with crusty bread and butter

Inside scoop:
If the peppers are wobbly – slice off a bit of the rounded bottoms to make them stand at attention!


Comments are closed.